Before you start, line a 20x30cm dish or tray (I use a baking tray - ensure yours is at least 3cm deep) with cling film (see image below). Set aside.

Add the polenta to a medium-sized non stick saucepan, along with the hot stock. Mix to combine and stir out any lumps, then add the boiling water and keep stirring.

Place over a high heat and bring to the boil, stirring constantly to avoid lumps forming. Once it comes to a boil turn the heat down to medium-low and stir for about 5 minutes until the polenta is thick and smooth, a similar consistency to mashed potato.

Add the butter to the polenta and stir through, keeping the pan over a medium-low heat. With the addition of the butter, the polenta should begin to come away from the sides of the pan as you stir it, and will look smoother.

Finally grate the parmesan cheese into the polenta and stir for 2 minutes until the parmesan is melted and combined. Then tip the polenta into the prepared tray, using a spatula to carefully spread the polenta out and ease it into the corners. Then smooth down the top of the polenta so you have a nice even layer. Now set aside to cool and set at room temperature, which should take about 1 hour (you can also leave it for longer if needed, or even overnight, simply place in the fridge once cooled).

Once set, the polenta should be very firm (if still soft, pop it in the fridge until set). Turn it out onto a chopping board, then use a sharp knife to slice it into chunky chips. Then rub the polenta chips with olive oil on all sides.

Now time to cook and I've got three options for you here:

My favourite is Pan Frying: cook them in batches in a non-stick frying pan with a generous extra drizzle of olive oil and a big grating of black pepper and sprinkle of Maldon salt. Cook on each side for about 3 minutes, or until golden, then rotate to the next side until you have 4 lovely crispy sides to your polenta chips.

OR you can Oven Bake: preheat your oven to 220C (fan) and line a large baking tray with non-stick baking paper. Arrange the polenta chips on the pan, spacing them well and drizzle with olive oil then bake for 30-40 minutes until crisp.

OR you can Air Fry: cook in batches at 200C for 15-20 minutes (until golden and crisp), turning halfway through.

To serve, I personally love them simply with salt, pepper and a grating of fresh parmesan on top - they are amazing as an appetizer this way, with a cold glass of wine! Or serve as a side dish or with a roasted tomato or romesco dip. Or even aioli for a garlicky hit. Delish!